Rice Pudding Soufflé

A few years ago, we went out for dinner at a very fancy restaurant and had the most amazing dessert - rice pudding soufflé. Needless to say, this pudding ended up in my hall of fame. My guy somehow managed to nab the recipe and attempted to make his first soufflé. I had heard that soufflés are difficult and temperamental but it was so simple to make and it turned out beautifully! (I have joked that if my bf can make this, then anyone can!) We have tweaked it a bit over the years to our taste (I prefer it to be more ricey than the recipe) but this is something you can play around with. Don't forget to top it off with some vanilla ice-cream!

What you will need: (makes 2 big soufflés or 4 little ones)

• 75g short grain pudding rice
• 250ml whole fat milk (we just use semi skimmed but it’s up to you)
• 80g egg whites (about 3 eggs but it depends on their size)
• 50g castor sugar
• butter for greasing the ramekins

Start with the base by cooking the rice in the milk (covered with a double layer of clingfilm) over a Bain Marie for 45 mins. Once cooked, leave the rice to cool.

Separate the eggs and discard the yolk.

Add the castor sugar to the egg whites and whisk to reach a stiff peak.

Butter the ramekins twice. (The recipe says to do this before whisking the egg whites but we always forget and it still turns out fine).

After the second buttering, coat the ramekins in a fine layer of castor sugar.

Fold in a third of the egg white into the rice base making sure that the rice is properly mixed in the egg whites. Once mixed, gently fold in the rest.

Spoon into the ramekins (don’t press it down but make sure that the whole ramekin is filled).

It should look a little something like this! Bake at 180 degrees for 8-10 mins. (If you have opted for the bigger ones, cook for closer to 10 mins).

Serve with vanilla ice-cream and prepared to be amazed!